Cheesy Jack Bread

by
Karin Calloway

A good loaf of crusty bread is a quick addition to any meal. But a loaf of Cheesy Jack Bread takes a simple soup and salad supper to new heights.

This recipe packs a lot of flavor for very little effort. A store-bought loaf of French bread is partially sliced at one-inch intervals, and then is spread with a tasty combination of softened butter, grated Monterey Jack cheese, Worcestershire sauce, chopped garlic and fresh parsley. The stuffed loaf is wrapped in foil and baked before serving.

I chose Monterey Jack cheese here because I like the way it melts as opposed to mozzarella, but the bread is also delicious made with Cheddar. Swiss also can be used, and is especially good with the addition of some sautéed diced onion.

1 12-inch oval loaf French bread

1/2 cup butter or margarine, softened

1 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh parsley

1 teaspoon chopped garlic

2 teaspoons Worcestershire sauce

Preheat oven to 350 degrees F. Slice loaf of bread at 1-inch intervals, being careful not to cut all the way through. Place loaf on a long sheet of aluminum foil.

Spread approximately 1 tablespoon of the butter mixture inside each slice of bread. Spread any remaining butter mixture over the top of the loaf. Secure foil tightly and bake for 20 minutes. Unwrap foil to expose top of loaf and bake 10 minutes more.